These enchiladas require some preparation but are well worth the effort. The beans and sweet corn become super tasty and tender and make for the perfect filling, and the homemade tomato sauce brings it together. This recipe is perfect for entertaining a crowd.
Ingredients:
(Serves 4)
- 1 can red kidney beans
- 1 can black beans
- 1 can sweet corn
- 1 can chopped tomatoes
- 1 cup veg stock
- 2 large white onions
- 5 cloves garlic
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 tablespoon coriander
- 1 tablespoon oregano
- 4 tortilla wraps
- Shredded vegan cheese (optional)
Instructions:
- Finely slice the onions and garlic
- Heat some oil in a large pot and add half the onions
- Fry for 10 minutes, then add half the garlic, some salt and pepper, and half of all the dried spices and herbs and fry for a further 10 minutes
- Add the beans and sweet corn to the pan, fry for a further 10 minutes, and then place on one side
- Heat some oil in another pot and add the rest of the onion
- Fry for 10 minutes, then add some salt and pepper and the rest of the garlic, spices, and herbs
- Add the chopped tomatoes and veg stock and increase the heat
- Leave to simmer for 10-15 minutes, stirring regularly
- Meanwhile, preheat the oven to 350℉
- Divide the bean mix between the tortilla wraps, roll them up, and place in an oven dish
- Pour over the tomato sauce and sprinkle over some vegan cheese if desired
- Place in the oven for 15-20 minutes
- Serve hot with some guacamole
